|
8
|
2
|
Lavatory and vanity sanitized, testing method available and used |
No |
No
|
No |
Repeat: Observed: No food grade sanitizer available for sanitizing ice bucket lids, sinks, and countertops.After cleaning the lavatory, faucet, and vanity, a sanitizer shall be applied to the lavatory and vanity using a method such as a wipe-on chemically-treated disposable sanitizing towel or equivalent. The sanitizer shall be left to air dry. 15A NCAC 18A .1809 (b).Note: The sanitizer in the kitchen is not approved for a food grade sanitizer due to a final rinse being required. |
|
13
|
1.50
|
Hot and cold running water provided (116-128 F) in guestrooms |
No |
No
|
No |
Repeat: Observed: Hot water in guest rooms 131-135F.Hot water in guest rooms shall be provided at a temperature of no less than 116°F (46.7°C) and no more than 128°F (53.3°C). 15A NCAC 18A .1810 (e). |
|
30
|
1.50
|
Storage provided for supplies, linen and equipment; kept clean |
No |
No
|
No |
Observed: Old guest items (pillows) stored on the floor in several storage areas. Some closets not accessible for routine cleaning.Cabinets, shelves, and storage rooms shall be constructed to facilitate cleaning and kept clean. 15A NCAC 18A .1813 (b). |